When I asked a friend if she'd divulge the name of her favorite clam shack/lobster pound in her part of Maine, her unreserved recommendation was Cod End in Tenants Harbor. She said, "We go so often that sometimes we end up just getting the grilled cheese on anadama bread with tomatoes. It's outstanding, and the perfect lunch when you're not in the mood for seafood." The secret, of course, is to start with good bread–Cod End gets their oatmeal and molasses anadama from the Schoolhouse Bakery in town–and to use a nice, sharp Cheddar cheese.
Grilled Cheese Sandwiches with Tomato
Brooke Dojny, The New England Clam Shack Cookbook
4 thick slices Cape Ann Anadama Bread or other bread of choice, such as any wholegrain bread
2 Tablespoons softened butter, plus additional if necessary
4 ounces sharp white Cheddar cheese, thinly sliced
1 tomato, thinly sliced
Heat a griddle or cast iron frying pan over medium heat. Spread the bread with 2 Tablespoons of the butter. Place two slices of the bread buttered-side down in the pan. (If the pan is not well seasoned, you may need to grease it with some butter.
Layer the cheese over the bread, then layer with the tomato slices and top with the remaining 2 pieces of bread, buttered-sides up. Cook, pressing with a large spatula to flatten slightly, until browned on the bottom and the cheese begins to melt, about 2 minutes. Turn and cook another 2-3 minutes or until the second side is browned and the cheese is melted and hot.
Cut the sandwiches in half on the diagonal; serve.